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If you’re looking for a country-style steak with gravy that’s tender, comforting, and full of flavor, you’re in the right place. This Slow Cooker Cubed Steak and Gravy skips the frying and lets everything simmer low and slow in a rich, savory gravy. No fuss—just a cozy, homemade meal that’s easy to love and even easier to come back to.
As a mom who always looked for ways to work smarter in the kitchen, I’ve made this meal ahead more times than I can count. This is one of those budget-friendly, busy weeknight dinners I could always rely on when my kids were growing up. I’ve truly lost track of how many times I’ve made it, but it still remains a go-to in my kitchen because it’s packed with flavor, easy to throw together, and always a hit around the table.
Here’s what one reader, Sally, had to say:
⭐️⭐️⭐️⭐️⭐️ “This recipe was a hit with the whole family. I served it over mashed potatoes, and there wasn’t a bite left on a plate. Going on my meal plan rotation! “
Ingredients Needed to Make Crock Pot Cube Steak and Gravy
| Ingredient | What it Does | Swap Ideas |
|---|---|---|
| Cubed steak | Tender, flavorful base of the dish; slow cooking makes it melt in your mouth. | Round steak or even beef tips. |
| Au jus mix | Adds rich, beefy depth to the gravy without needing pan drippings. | Brown gravy mix or homemade beef bouillon-based blend. |
| Cream of chicken soup | Creamy texture and savory flavor to bind everything together. | Cream of mushroom, cream of celery, or golden cream of mushroom soup. |
| Beefy French onion soup mix | Delivers bold onion flavor and a boost of umami. | Regular French onion mix + 1 tsp Worcestershire sauce or my Homemade Onion Soup Mix. |
| Water | Helps blend the soup and seasoning mixes into a silky gravy. | Use low-sodium beef broth for extra flavor. However, this is already fairly salty without broth. |
| Cornstarch | Thickens the gravy to just the right consistency. | All-purpose flour (use 2 tbsp) or arrowroot powder. |
| Cold water | Ensures the cornstarch dissolves without being lumpy before thickening the gravy. |
How to Make Cubed Steak and Gravy in the Slow Cooker
Step 1: Make the Gravy Base
In the bottom of a 6-quart slow cooker, combine the cream of chicken soup, au jus gravy mix, and Beefy French onion soup mix.
Pour in 1½ cups of water, then whisk it all together until it’s nice and smooth.
Step 2: Add the Cubed Steak
Place your cubed steaks right into the slow cooker. Nestle the steaks down into the sauce or spoon some of the gravy mixture over the top to coat them well.
Step 3: Slow Cook to Tender Perfection
Cover the slow cooker and let it do the magic.
Cook on LOW for 6 to 8 hours, until the steak is fork-tender and the gravy is rich and flavorful.
Step 4: Thicken the Gravy (Last 30 Minutes)
About 30 minutes before you’re ready to serve, whisk together 3 tablespoons of cornstarch with 3 tablespoons of cold water in a small bowl to make a slurry.
Gently move the cubed steaks to one side of the slow cooker (or transfer them to a plate), and stir the slurry into the gravy.
Return the steaks to the gravy, turn the setting to HIGH, and cook uncovered for about 30 more minutes, or until the gravy thickens.
Step 5: Serve and Enjoy
Spoon that savory steak and rich gravy over a bed of creamy mashed potatoes, fluffy rice, or egg noodles—whatever your family loves most.
Finish it off with a sprinkle of cracked black pepper and some fresh chopped parsley for a pop of color and flavor.
Make-Ahead, Storage & Freezing Tips
Make-Ahead:
- Prep the gravy base (cream of chicken soup, water, and seasoning mixes) the night before and store it in the fridge. In the morning, pour it into the slow cooker, add the cubed steak, and you’re set!
- You can also fully cook the dish a day ahead—flavors deepen overnight. Reheat gently on the stovetop or in the slow cooker on low when ready to serve.
Storage: Leftovers will keep in the fridge for up to 4 days in an airtight container. Reheat on the stovetop or microwave in short bursts, stirring in between to warm evenly.
Freezing: Once cooled completely, store steak and gravy in freezer-safe containers or zip-top bags (press out as much air as possible). Freeze for up to 3 months. Thaw overnight in the fridge and reheat in a saucepan, microwave, or even back in the slow cooker on low until hot and bubbly.
Pro Tip: Freeze in individual portions for easy grab-and-go lunches or last-minute dinners!
What to Serve with Crockpot Cubed Steak and Gravy
This dish is made for comfort, so you’ll want sides that soak up all that rich, savory gravy! Here are a few of my favorite pairings:
- Mashed Potatoes: The classic choice, creamy and perfect for piling high with steak and gravy. I also have an Instant Pot Mashed Potato recipe or a slow cooker mashed potatoes.
- White Rice or Buttered Egg Noodles: Great for soaking up every last bit of that delicious sauce.
- Southern-Style Green Beans: Cooked low and slow with a little bacon or ham for that smoky flavor.
- Instant Pot Corn on the Cob: Quick, sweet, and buttery—this easy side brings a fresh pop to your plate.
- Easy Butter Swim Biscuits or Cornbread: Or go for dinner rolls or sweet cornbread muffins. Because a little bread to mop up the gravy? Yes, please!
Tip: Keep it simple—this meal is filling on its own, so just one or two side dishes will do the trick!
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5 Must-Try Slow Cooker Recipes
- Slow Cooker Cuban Mojo Pork Roast
- Slow Cooker Beef Brisket
- Crock Pot Chicken and Mushrooms
- Cheesy Pesto Chicken Pasta in the Crockpot
- Salisbury Steak in the Slow Cooker
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Crock Pot Cubed Steak with Gravy
Ingredients
- 2 pounds cubed steak
- 1 ounce packet au jus mix
- 1 can cream of chicken soup , undiluted (10.5 ounce can)
- 1 ounce packet Beefy French onion soup mix, (or homemade onion soup mix)
- 1 ½ cup water
To Thicken Gravy
- 3 tablespoons cornstarch
- 3 tablespoons cold water
Instructions
- In the bottom of a 6-quart slow cooker, add the can of cream of chicken soup, au jus gravy mix, and Beefy French onion soup mix. Pour in 1 ½ cups of water and whisk until combined.
- Place cubed steaks into the gravy mixture and coat well.
- Cover the slow cooker and cook on low for 6-8 hours.
- 30 minutes before serving, whisk together the cornstarch and cold water in a small bowl.
- Remove the lid from the slow cooker and move the cubed steaks to one side, or set them aside on a plate. Pour in the cornstarch slurry and stir until it is well mixed into the gravy. Return the steaks to the sauce. Turn the setting to high and cook for 30 minutes or until the gravy is thickened.
- Garnish with cracked black pepper and chopped parsley and serve over mashed potatoes.
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Nutrition Information
Nutritional Disclaimer
Soulfully Made is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
©️Soulfully Made
Recipe FAQs
No, one of the best parts of this recipe is that there’s no browning needed. Just place the steak in the slow cooker and let it do the work!
I really like to use cube steak, because it is already tenderized for you. But you can substitute with round steak or even beef tips. Be sure to slice the round steak thin enough so it gets tender during the slow cook.
If you’re sensitive to salt, use low-sodium or no-sodium soup and mix packet options. You can always taste and adjust before thickening the gravy.
This recipe was a hit with the whole family. I served it over mashed potatoes and there wasn’t a bite left on a plate. Going on my meal plan rotation!
I’m thrilled to hear it was a hit with the whole family—and serving it over mashed potatoes sounds absolutely perfect. That kind of clean-plate dinner is what we home cooks
Can you double this recipe?
Yes, you can double this recipe easily.
We are keeping this recipe! I didn’t have onion soup mix nor au jus mix, so I used two packets of mushroom gravy mix instead. I kept everything else the same. Total keeper! I served with mashed potatoes for the yummy gravy and a salad. The meat was soooo tender. I’ll never fast cook chopped steak again.
Thank you, Page! It’s nice to adapt some items from what we have on hand. And I am thrilled this will be on your menu now!
Hi! I fixed this last night and the gravy was delicious gravy and tasty. Help!! I think I either did something wrong or my crock pot just cooks really to hot. My minute steak was very tough. What can I do to have very tender and juicy steak?
Your crockpot may cook a little hotter so try reducing the cook time and see if you get better results. Sometimes it’s also the cut or quality of meat (that has happened to me from time to time).
My husband loves this meal. Usually cook some green beans and mashed potatoes to go with it.
Thank you Brianne! It is one of my hubby’s favorites too! We love it with mashed potatoes and green beans as well!
Can my steak be frozen when I put in the crock pot or does it need te be thawed?
I have only done this with thawed steak, but frozen should work. You may have to cook slightly longer. Now I have to test that out soon! Please let me know how it works out for you.
Can you use beef broth for the au jus?
I have not tested it that way, but you certainly could. The au jus packet has a lot of flavor so you may not get the exact same rich result, but it should still be delicious.
Has anyone tried substituting Cream of Mushroom soup for the Cream of Chicken soup? I usually have this on hand more than I do Cream of Chicken.
Thank you for stopping by, I hope you come back often! I always make this with Cream of Chicken, but I am sure the mushroom will be delicious as well! I need to give that a try next time! Give it a try and let me kow what you think!
I’m planning on making this, also only have cream if mushroom. Do have some chicken seasoning, the kind in a jar.anu feedback on using mushroom soup?
Use the cream of mushroom soup it will still be fabulous. When you make it again try the chicken! See which way you like it best! They are both very delicious!